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Blueberry Pie Recipe & Video

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Nothing reminds me more of Summer than a freshly baked Blueberry Pie full of juicy sweet blueberries. This pie has two layers of buttery crisp pastry. The top layer of pastry is in the form of cut out pastry stars, which makes a festive dessert for the 4th of July. Perfect on its own, but even better with a scoop of vanilla ice cream. 

 

The important thing to remember when making any fruit pie is to start with good quality blueberries. If using cultivated blueberries make sure they are firm, plump, fragrant, and dark blue with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. It is important to pick through the blueberries and discard any soft, moldy, or crushed ones. Because blueberries have such great flavor all this pie filling needs, besides the berries, is a little cornstarch to thicken the juices, a little sugar for sweetness, and lemon juice and lemon zest to highlight the flavors. 

Lastly, when you pull the baked pie out of the oven there is the temptation to cut into it right away. Resist if you can. Fruit pies need several hours to set so that when you cut into them the fruit is juicy but the juices don't run. 

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Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until you have coarse crumbs (about 10 to 15 seconds). Add 1/4 cup (60 grams) water and process until the pastry just holds together when pinched. If necessary, add more water.

Turn the pastry onto your work surface and gather into a ball. Divide the pastry in half (330 grams each). Flatten each half into a disk, cover with plastic wrap, and refrigerate until firm (about one hour). (The pastry can be made ahead and chilled in the refrigerator for 2 to 3 days, or it can be frozen for one month. Defrost in the refrigerator overnight.)

After the pastry has chilled sufficiently, remove one portion  and place on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself, crimping as desired. Cover with plastic wrap, and refrigerate until firm (about 30 minutes) before filling with the berries. 

Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator until firm (about 30 minutes). 

Blueberry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the chilled pie crust. Dot with the butter.

Egg Wash: In a small bowl, whisk together the egg yolk and cream. With a pastry brush, lightly brush the rim of the pastry crust and the pastry stars with the egg wash. Starting at the outside edge of the pie, place the pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. (See video for demonstration.) If desired, sprinkle the top of the pie with granulated white sugar. Place the assembled pie in the refrigerator to chill while you preheat the oven (chill for about 15 to 20 minutes).

Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven.

Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for 20 minutes, and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pastry crust are browning too much during baking, cover with a pie ring. 

Place the baked pie on a wire rack to cool for 3 to 4 hours before cutting (so the juices will thicken). Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in the refrigerator.

Makes 1 - 9 inch (23 cm) Pie.

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Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon (4 grams) kosher salt

1 tablespoon (15 grams) granulated white sugar

1 cup (225 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) chunks

1/4 to 1/3 cup (60 - 80 ml/grams) ice cold water

Blueberry Filling:

4 cups (600 grams) fresh blueberries

1/2 cup (100 grams) granulated white sugar

2 tablespoons (20 grams) cornstarch

2 tablespoons (20 grams) freshly squeezed lemon juice

Zest from 1 lemon

1/2 tablespoons (7 grams) butter, cut into small pieces

Egg Wash:

1 large (18 grams) egg yolk

1/2 tablespoon cream

 

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